“This is a recipe I got from a Rachael Ray cookbook. I altered it a little to make it healthier!”
READY IN:
20mins
SERVES:
9
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a skillet over medium-high heat with 2 tbsp EVOO and the butter. Add the onions, jalapenos, bell peppers, garlic, corn, salt and pepper. Cook for 4-5 minutes or until the onions are tender. Sprinkle with flour, and continue to cook for 1 minute. Whisk in the chicken stock and milk. Bring the corn up to a simmer and then lower the heat to medium-low and add in cornstarch; cook until thick and creamy, about 5 minutes. Finish the corn with parsley and cilantro.

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